It is difficult to get everyone in my family to agree on a favorite but this one makes the cut. It is one of the most requested recipes in our house. I know it says bowl but I serve it on a plate. My hubby has to have oriental coleslaw with it or he does not consider it complete. It may not be authentic but it is delicious!

Ingredients

2 green onions

1 lb. skirt steak

2 garlic cloves, pressed

3 tbsp. soy sauce

1 tbsp. sesame oil

1 tsp. pepper

1 tbsp. sugar

1 tsp. vegetable oil

1 c. uncooked jasmine rice

2 medium carrots

Green beans or bean sprouts

Directions

Thinly slice green onions, place in bowl. Cut steak crosswise into 2 in. pieces. Slice into thin strips, cutting against the grain; add to bowl. Press garlic over beef. Add soy sauce, sesame oil, pepper and sugar; mix well. Cover and refrigerate. As beef marinates, make rice. Meanwhile, peel carrots to make long ribbons. Place in ice water. To finish steak, add vegetable oil to 12 in. skillet; heat over med-high 3 min. Add beef in single layer and cook undisturbed until brown. Stir in carrots and green beans or bean sprouts; cook until your desired doneness . Remove from heat. To serve, divide rice among bowls and top with beef and veggies.

For the 16th anniversary of Sutter Home Build a Better Burger Contest and Cook-Off®, the search forAmerica’s best burger, judges are looking for entries to include a maximum of 16 ingredients. And here is the winner back in 1990. It still sounds like a 5-star burger today!

Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high.

Combine the mayonnaise and pesto in a small bowl and mix well. Cover and refrigerate until needed.

To make the patties, combine the sirloin, Zinfandel, basil, onion, bread crumbs, sun-dried tomatoes and garlic salt in a large bowl. Handling the meat as little as possible, mix well. Divide the mixture into 6 equal portions and form them into patties to fit the rolls.

When the grill is ready, brush the rack with vegetable oil. Toss basil sprigs directly onto the fire. Place patties on the rack; cover and cook 5 to 7 minutes on each side. During the last few minutes of cooking, place rolls, cut side down, on the outer edges of the rack to toast lightly. Top each patty with a cheese slice. Cook 1 minute.

Spread the mayonnaise over the cut sides of the rolls. On each roll bottom, place a lettuce leaf, a patty, a tomato slice, an onion slice and a basil sprig. Add the roll tops and serve.

Directions

Preheat oven to 400 degrees, place biscuits together in deep dish
baker or large pie pan (this might make 2, if using regular sized pie
plates), press biscuits together gently or roll together to form a pie
crust

Meanwhile, in a large skillet sauté ground meat, onion and green
pepper for approximately 5 minutes until meat is no longer pink. Drain
grease and then add tomato paste, water (fill tomato paste can), taco
seasoning mix, cook together for 2 – 3 minutes, spoon meat mixture on
top of crust, cover with cheese and bake at 400 for 15 minutes.

Directions
1. In a medium bowl, combine beef, wine, parsley, thyme and bay leaf.
Let marinate for 3 hours.
2. Remove beef; strain. Heat 4 tablespoons butter in a large heavy
casserole (preferably cast iron) over medium high heat. Sauté the
sliced onion until tender. Remove onions and add bacon to pot. Simmer
bacon for 10 minutes. Remove bacon from pot and add in beef, and cook
until evenly brown. Do not cook too much at a time or browning will be
difficult. Remove beef and set aside. Add flour to pan, and cook,
stirring, until brown. Slowly stir in the wine making sure to get all
the yummy bits from the bottom of the pot. Now enough stock or
bouillon so that the meat is barely covered. Add the tomato paste,
garlic, herbs, and bacon. Bring to simmer on top of the stove. Then
cover the casserole and set in lower third of preheated oven. Regulate
heat so liquid simmers very slowly for 2 1/2 to 3 hours. The meat is
done when a fork pierces it easily.

Skim fat off the sauce. Simmer sauce for a minute or two, skimming off
additional fat as it rises. You should have about 2 1/2 cups of sauce
thick enough to coat a spoon lightly. If too thin, boil it down
rapidly. If too thick, mix in a few tablespoons of stock or canned
bouillon. Taste carefully for seasoning. Pour the sauce over the meat
and vegetables. Recipe may be completed in advance to this point.

For immediate serving: Cover the casserole and simmer for 2 to 3
minutes, basting the meat and vegetables with the sauce several times.
Serve in its casserole, or arrange the stew on a platter surrounded
with potatoes, noodles, or rice, and decorated with parsley.

For later serving: When cold, cover and refrigerate. About 15 to 20
minutes before serving, bring to the simmer, cover, and simmer very
slowly for 10 minutes, occasionally basting the meat and vegetables
with the sauce.

3. While the beef is cooking or the day you plan to serve, prepare the
onions and mushrooms. Set them aside until needed. Heat 2 tablespoons
butter in a medium skillet over medium high heat, add the small
onions, and sauté until onions are tender. Add mushrooms, and continue
cooking until mushrooms are golden brown. Serve as a garnish.

Table and Wine Suggestions

Boiled potatoes are traditionally served with this dish. Buttered
noodles or steamed rice may be substituted. If you also wish a green
vegetable, buttered peas would be your best choice. Serve with the
beef a fairly full-bodied, young red wine, such as Beaujolais, Côtes
du Rhône, Bordeaux-St. Émilion, or Burgundy.